Wireless Bottle Temperature Sensor for Non-Contact Beverage Monitoring
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Solution Overview
Problem
Existing temperature measurement devices for beverage bottles, particularly wine bottles, face challenges such as contamination and inaccurate temperature readings due to physical contact, and fail to provide optimal serving temperature control.
Innovation Solution
A device with a first arm to accommodate the bottle neck and a second arm extending towards the bottle body, housing a temperature measuring unit and wireless communication unit, allowing for non-contact temperature measurement and wireless communication with a display unit to indicate the bottle's temperature, with adjustable clamping and flexible design for various bottle sizes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature sensor is placed in physical contact with the beverage, then the temperature measurement is direct and simple, but the beverage becomes contaminated and its taste is altered
Solution Approach 1:
The patent uses the beverage bottle itself as an intermediary object to indirectly measure the beverage temperature. The temperature sensor contacts the bottle surface rather than the beverage, allowing temperature measurement without contaminating the beverage. This mediator approach resolves the contradiction by providing direct temperature data while avoiding harmful contact with the beverage.
Solution Approach 2:
The patent replaces direct mechanical contact measurement (sensor in beverage) with indirect thermal radiation detection (infrared sensor measuring bottle surface temperature). This substitution eliminates the need for physical penetration into the beverage while still achieving accurate temperature measurement through thermal energy detection.
2Object-affected harmful factors
If a temperature sensor is placed around the bottle neck or over the cork, then the beverage remains uncontaminated, but the temperature measurement accuracy is insufficient due to non-uniform bottle surface
Solution Approach 1:
The patent extracts the temperature measurement function from the bottle neck/cork area to the bottle body area. By relocating the measurement site to the bottle body, the system achieves both goals: the beverage remains uncontaminated and the measurement accuracy improves due to the more uniform and planar surface of the bottle body compared to the curved neck area.
Solution Approach 2:
The patent applies different measurement approaches to different parts of the bottle. Instead of measuring at the curved neck area with poor surface uniformity, the system targets the bottle body area which has a more uniform and planar surface, optimizing the local measurement conditions for improved accuracy while maintaining non-contact measurement.
3Measurement precision
If a probe is inserted into the beverage for temperature measurement, then accurate temperature reading is obtained, but the beverage taste is altered due to probe residues and detergents
Solution Approach 1:
The patent introduces the bottle as an intermediary between the sensor and the beverage. The infrared sensor measures the temperature of the bottle surface, which serves as a mediator that transfers thermal information from the beverage without requiring direct contact. This eliminates probe residues and detergents from contacting the beverage, preserving taste while maintaining measurement accuracy.
Solution Approach 2:
The patent substitutes mechanical probe insertion with optical/infrared detection. Instead of physically inserting a probe that leaves residues, the system uses infrared radiation detection to measure temperature through the bottle surface, eliminating the source of taste contamination while maintaining accurate temperature readings.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The device provides accurate, non-contaminating temperature readings and allows for precise control of the beverage's serving temperature, enhancing the wine tasting experience by ensuring optimal temperature conditions.
Implementation Method 1
Some prior art solutions are instead based on the common approach of placing a temperature sensor in physical contact with the beverage bottle... Sensors may be contact or non-contact sensors such as infrared sensors
Data Source
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Figure 1B
Figure 1C
AI summary
A device (100; 200; 300; 400) comprising: a first arm (1051; 2051; 3051; 4051) adapted to accommodate and retain a bottle neck of a beverage bottle; a second arm (1052; 2052; 3052; 4052), extending from the first arm (1051; 2051; 3051; 4051), configured to extend towards a bottle body of the beverage bottle when the device (100; 200; 300; 400) is mounted on the beverage bottle; a temperature measuring unit (120), housed in the second arm (1052; 2052; 3052; 4052), facing the bottle body when the device (100; 200; 300; 400) is mounted on the beverage bottle, and a wireless communication unit (125) coupled to the temperature measuring unit (120) and adapted to wirelessly communicate with a display unit arranged to provide an indication associated with the temperature of the beverage bottle as measured by the temperature measuring unit (120).